Two Potato Three Bean Soup

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* Exported from MasterCook *

 

Two Potato Three Bean Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : tried and liked (taradt)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried chickpeas

1/2 cup dried kidney beans

1/2 cup dried white beans

2 tablespoons olive oil

1 medium yellow onion -- diced

1 celery stalk -- diced

1 medium all-purpose potato -- peeled, diced

1 medium sweet potato -- peeled, diced

6 cups vegetable stock -- or water

2 bay leaves

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon Tabasco sauce -- or to taste

2 tablespoons minced fresh parsley leaves

 

1. Night before: rinse dried beans, discard non-beans; soak overnight in

water to cover generously.

 

2. Drain the chickpeas, place in a large pot of water, and bring to a

boil. Reduce the heat to low and cook, covered, for 30 minutes.

 

2 Drain the kidney beans and white beans, add to the pot, and cook until

all the beans are just soft, 1 to 1 1/2 hours longer. Drain and set aside.

 

3. Heat the oil in a large saucepan over medium heat. Add the onion,

celery, and both potatoes, cover, and cook, stirring a few times, until

the vegetables soften slightly and give off some of their liquid, about 5

minutes. Add the stock, bay leaves, salt, and pepper and bring to a boil.

Reduce the heat to low, stir in the reserved beans, cover, and simmer

until the vegetables are tender and the soup has thickened slightly, about

45 minutes.

 

4. Add the Tabasco and parsley and taste to adjust the seasonings. Remove

and discard the bay leaves, ladle the soup into bowls, and serve.

 

Source:

" Vegetarian Meat and Potatoes Cookbook "